Gnocchi with Asparagus and Pancetta

By á-4131

YIELD: 4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)
6 points plus

Amount per serving
Calories: 277
Calories from fat: 21%
Fat: 6.5g
Saturated fat: 3.1g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.1g
Protein: 11.2g
Carbohydrate: 43.7g
Fiber: 2.6g
Cholesterol: 15mg
Iron: 2.6mg
Sodium: 932mg
Calcium: 110mg

Ingredients

• YIELD: 4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)
• COURSE: Main Dishes
• Ingredients
• 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 2 ounces pancetta, cut into thin strips (about 1/2 cup)
• 1/4 cup thinly sliced shallots
• 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup (1 ounce) shaved Parmesan cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.

3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.